Blanching cauliflower in the garden is a simple practice of covering the developing heads with their own leaves to prevent discoloration and bitterness. Some varieties naturally wrap their leaves around the heads, while others require hand-blanching. It is important to start blanching before the heads are 3 inches across for the best results. The leaves should be loosely bound to allow for airflow and monitoring, and blanching should be done on a dry day to prevent moisture buildup. Once the heads reach their mature size, the leaves can be unbound and the cauliflower harvested.
